We bottled a batch of Oskyfizzante Pink on Tuesday. This wine must be very cold when it’s bottled in order to avoid losing the carbonation. We have to let the wine warm up for a couple of days before we apply the labels and sleeves because the
Read more →We bottled our very popular Sweet Roxie Red this week. Sweet Roxie Red is a sweet rosé with cherry and green apple on the nose and cherry and plum on the palate. It is great with spicy foods like Mexican, Asian stir fries, and Indian meals. Or,
Read more →We bottled Oskyfizzante Red on Tuesday. This is slow work because it must be done on our hand bottling station with five people rinsing and filling bottles, installing a crown cap, wiping the bottles down, and putting them into cartons to warm up. The wine is about
Read more →One of the pumps in our cross-flow filter failed about three weeks ago, and we have not been able to bottle since. We have a temporary fix on that pump until replacement parts arrive from Germany in early March. So, we are starting to catch up this
Read more →We bottled about 140 cases of Oskyfizzante Iowa White on Tuesday. This is a slow process because it is all done by hand. We can’t use our bottling line on fizzy wines. And, it is a two-step process because we have to fill the bottles, wait at
Read more →We bottled the 2022 Iowa Edelweiss on Wednesday and will be bottling our very popular Star Spangled White® over the next three weeks. We received more Concord and Cranberry juice this week and as soon as it warms up, we will start fermenting both batches of juice.
Read more →This week, we racked off Iowa Marquette Rosé, Iowa La Crescent, and Iowa Petite Pearl off yeast lees. We are making a small test batch of Iowa Crimson Pearl and finished the fermentation by chilling the wine. We tasted our 2021 Iowa Frontenac and wow! This is
Read more →We did punch-downs on red wine fermentations all weekend. It is a great upper body work-out! But, the punch-downs assure that grape skins are in contact with the fermenting juice as much as possible right now. That will allow us to extract as much flavor as possible
Read more →We started the fermentation of Petite Pearl on Saturday and continued doing punch-downs on red wine fermentations over the weekend. We are managing fermentations of La Crescent, LaCrosse, and Marquette. We will start fermentations of Foch, Steuben, and Crimson Pearl this week. After returning harvest equipment to
Read more →We racked the LaCrosse off sediment, added some sugar (chapitalized) the LaCrosse and have started fermenting this juice. We also started fermenting the La Crescent. We purchased some Foch that is now fermenting. We are doing regular punch-downs on the Foch. Early this week, we ran the
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